Here’s a classic recipe for Potato Pancakes—crispy on the outside, tender on the inside, and perfect for breakfast, brunch, or as a side dish.
Ingredients (makes about 8 pancakes)
- 2 large russet potatoes (about 1 lb), peeled
- 1 small onion, peeled
- 1 large egg
- 2–3 tablespoons all-purpose flour
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder (optional)
- Vegetable oil or canola oil, for frying
- Optional toppings: sour cream, applesauce, chives, smoked salmon
Instructions
1. Prepare the Potatoes
- Grate the potatoes and onion using a box grater or food processor.
- Place grated potatoes and onion in a clean kitchen towel and squeeze out excess moisture—this is key for crispy pancakes.
2. Make the Batter
- In a bowl, combine grated potatoes and onion with egg, flour, salt, pepper, and garlic powder.
- Mix until everything is well combined. If mixture feels too wet, add a little extra flour.
3. Fry the Pancakes
- Heat 2–3 tablespoons of oil in a large skillet over medium heat.
- Spoon about ¼ cup of the potato mixture into the skillet and flatten with a spatula to form a pancake.
- Fry 3–4 minutes per side, or until golden brown and crispy.
- Remove from skillet and drain on paper towels. Repeat with remaining batter.
4. Serve
- Serve hot with sour cream, applesauce, or your favorite toppings.
Tips:
- For extra crispiness, you can fry in batches so the pan isn’t overcrowded.
- You can also mix in finely chopped herbs (like chives or parsley) for extra flavor.
- Leftovers can be reheated in a skillet or oven to keep them crispy.
If you want, I can give you a baked version that’s lighter but still golden and crisp without frying.
Do you want the baked version too?
